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Simple Mushroom Penne with Walnut Pesto

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A comforting and rustic mushroom penne tossed with rich walnut pesto and finished with Parmesan. Earthy mushrooms and nutty basil pesto create a simple yet elegant pasta dish perfect for weeknights or relaxed dinners.

Ingredients

  • 12 ounces penne pasta
  • 2 tablespoons olive oil
  • 8 ounces cremini or button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup walnut pesto
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley (optional)
  • For the walnut pesto:
  • 1 cup fresh basil leaves
  • 1/2 cup walnuts
  • 1/3 cup grated Parmesan cheese
  • 1 clove garlic
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions

  1. Bring a large pot of salted water to a boil and cook the penne until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain.
  2. Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook until they release moisture and turn golden brown.
  3. Stir in minced garlic and cook briefly until fragrant. Season with salt and black pepper.
  4. If making the pesto from scratch, blend basil, walnuts, Parmesan, garlic, olive oil, lemon juice, and salt in a food processor until smooth.
  5. Add drained penne to the skillet with mushrooms. Stir in walnut pesto and toss to coat, adding reserved pasta water as needed to loosen the sauce.
  6. Sprinkle in grated Parmesan and mix until the pasta is creamy and evenly coated.
  7. Garnish with fresh parsley before serving.

Notes

  • Toast walnuts before blending for deeper flavor.
  • Add baby spinach or arugula at the end for extra greens.
  • Reserve pasta water to maintain a smooth, creamy sauce.
  • Store leftovers in the refrigerator for up to 3 days.
  • For a dairy-free option, use nutritional yeast and dairy-free pesto.

Nutrition

Find it online: https://cookedbymaya.com/simple-mushroom-penne-with-walnut-pesto/